30 Dec 2017
Stuff a Patat
Feast your eyes (and tummies) on this delicious recipe and get creative with the flavours!
- baby spinach x 1 bag
- pitted dates x 100 gr (cut into small pieces)
- crushed garlic x 1 tsp
- cherry tomatoes x 20 (halved)
- cottage cheese x 1 tub (chunky)
- chicken breasts x 4 (skinless)
- mixed seeds x 2 Tbsp
- salt + cinnamon (to taste)
- coconut oil/avocado oil (these are optimal for frying in high temperatures!)
- Preheat the oven to 200*C.
- Heat a pan to medium heat and dry-fry the seeds for a minute or two until toasted.
- Cut the sweet potato (with the skin on) in half lengthwise with a sharp knife.
- Rub it with butter on the inside and sprinkle with a pinch of salt and cinnamon.
- Close the two halves and wrap in foil. Bake until soft.
- In the meantime, heat up some oil in the pan and fry the chicken strips for 5 minutes.
- Add the garlic, salt and dates and cook for another 10 minutes, stirring regularly.
- Add the tomatoes and spinach and cook until the spinach is soft – around 3 minutes.
- Top the potatoes with the filling, as well as some cottage cheese and seeds.
- Top the potatoes with the filling, as well as some cottage cheese and seeds.T
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*A BIG thank you to Annemarie Cronje for sharing this wonderful recipe with us!
DIP!nion into thin quarter strips and simmer in water with a dash of maple syrup, until stickyGet Ready
MYHRU TIPS: Have fun playing around with topping combos: curried mince + banana + rocket + sour cream; stir-fried veggies + curry peanut sauce; smoked salmon/haddock + green apple and onion; roasted grapes + goats cheese; tomato salsa + beans + guacamole; feta + olives + sun-dried tomatoes… Great way for using up your leftovers as well 😉
Cut the onion into thin quarter strips and simmer in water with a dash of maple syrup, until sticky.